| Level: | Easy |
| Total: | 45 min |
| Prep: | 25 min |
| Inactive: | 10 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 2 cups milk (whole, 2 percent fat, or 1 percent fat)
- 1/2 vanilla bean, split lengthwise
- 6 egg yolks
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1 tablespoon cold unsalted butter
- 2 bananas, sliced
- 1 cup cream
- 2 tablespoons sugar
- 2 tablespoons cocoa powder
- Banana leaves, optional
Instructions
- Combine the milk and vanilla bean in a small saucepan and bring just to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 minutes.
- Whisk the egg yolks and granulated sugar together until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.
- Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter.
- Stir in the banana slices and pour into dessert cups and chill, covered if you don’t want a skin, uncovered if skin is your thing.
- Whip the cream with the sugar and cocoa powder until stiff. Keep chilled until ready to serve. Cut banana leaves in long triangles and stick it at the back of the pudding for decoration. Top pudding with a dollop of cocoa whipped cream.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 613 |
| Total Fat | 35 g |
| Saturated Fat | 20 g |
| Carbohydrates | 70 g |
| Dietary Fiber | 3 g |
| Sugar | 55 g |
| Protein | 9 g |
| Cholesterol | 321 mg |
| Sodium | 87 mg |
Reviews
This pudding turned out very good and thickened up REALLY well!
You might as well purchase pre-made banana pudding from the grocery store (hypothetically – I’m not sure if they sell it) if you’re going to use boxed pudding. Shortcuts aren’t always best. This turns out wonderful!
Being in New Zealand [I don’t know what US city I am listed under], I haven’t been able to obtain vanilla wafers, but have made this twice anyway. The first time, I just did this pudding without the wafers and it was a big hit – no texture, but the brothers did not seem to mind – and the second time, I substituted the vanilla wafers with chocolate chunk cookie crumbs which was AMAZING, especially with roasted peanuts.
So overall – great custard and cream recipe that can be made with anything!
well I liked this recipe, but I found that makeing this recipe with instant pudding is just as good! Of u follow this recipe it is just as good:
Mix one (1) 3.4oz box of instant vanilla pudding and one (1) 0.9oz box of instant Banana Cream pudding with 4 cups ice cold WHOLE milk with a wire whisk for about 3 minutes, refrigerate for about 10 minutes… while pudding is being refrigerated slice three (3) bananas (not to big BUT not to small) then put a layer vanilla wafers and then a layer of bananas, 1/4 of your pudding, and continue four (4) times and then on top put a layer of bananas (LEAVING ROOM BETWEEN EACH ONE) then stick about 10 vanilla wafers into the pudding between each banana! Rifrigerate for about 1-11/2 hours!